1 - 10 of 362 for chili rellenos

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Heat oven to 350F. Spray a 2 quart casserole dish. In medium bowl, combine egg whites, milk, and flour; beat until well blended. Place 1/2 the green ...

Place chilies on ... peel of each chili (chilies will be ... tender. Stir in remaining ingredients; cook until thoroughly heated. Makes about 2 1/2 cups.

Make a slit with the tip of a paring knife in the pepper at the cap. Place the oil in a deep saucepan and heat to a temperature of 375F. Have a bowl ...

Cut green chili strips. Alternate layers ... flour. Stir well. Add salt and pepper; cook over low heat until thick. Serve hot. Fried beans are good with this.

Cut green chili strips. Alternate layers ... flour. Stir well. Add salt and pepper; cook over low heat until thick. Serve hot. Fried beans are good with this.

Split chilies, wash, drain. Place on paper towels. Spread 1/2 in greased 9x13 inch baking dish. Cover with 1 lb. grated sharp Cheddar cheese. Spread ...

Preheat oven to ... Place 1/2 green chili (peppers) in 10 ... browned and knife comes out clean. Cool 5 minutes and serve with a red or green taco sauce.

Melt butter in ... Add melted butter, chili and cheeses. Bake ... heat, bake 325 degrees for 45 minutes. Cool slightly, cut into 60 squares. Freezes well.

Layer chilies alternately with grated cheese. Use 8" square Pyrex dish. Mix beaten eggs, butter, salt, pepper and cumin powder. Pour this mixture ...

Layer chilies and cheese, starting with chilies first. In a blender, blend milk, eggs and flour. Pour over cheese and chilies. Bake at 350 degrees ...

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